Bread making day, made simple!
I have taken the NYT No-Knead bread and I have adjusted to meet our needs. I make the actual bread two different ways. I use all organic ingredients.
2c bread flour, I prefer King Arthur
1c Whole Wheat Flour, I use Bobs
1 teaspoon Kosher salt
Then add 1 3/4 cup warm and place
1/2 teaspoon yeast on warm water
1/2 teaspoon sugar
The first step is putting the yeast, sugar and water together and let it sit for about 5 minutes
Then add the flours and salt
Mix it all with a big wooden spoon.
Dough does not have to be uniform, just all mixed and will look a little tattered. Add flour or water as needed. But don’t let it get sticky.
Once done cover the bowl with plastic wrap and place a towel on top. Let sit over 12 hours then put flour on your fingers and fold dough twice into itself and put back in bowl with a little flour on top and plastic right on it.
After 30 minutes or so lay out a kitchen towel and put corn meal on it, I use blue and place dough on it. Then put more cornmeal on top and cover with a kitchen towel for an hour.
About 45 minutes into this last rise set an oven safe pot that has a lid in the oven and warm to 450. When ready carefully place dough in pot and cover. Cook for 30 minutes then remove lid and cook an additional 15 minutes to allow outside to get good and crusty. yummy!
For my hubby I make do everything the same as above but change my flour and salt to
2c WW flour
1c WW pastry flour, adds lightness
1 1/2 teaspoon salt
And I use yeast made for Whole Grains
And cook an additional 5 minutes before taking off lid.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.